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Lemon Shrimp Salad
Fennel & Onion Salad

* Exported from MasterCook *


Recipe By : Suzy Hicks shared by Sue
Serving Size : 8 Preparation Time :0:00
Categories : Salad Low Carb


1/2 cabbage -- thinly sliced
1 red bell pepper -- thinly sliced
4 green onions -- minced
1 1/2 cups shrimp, cooked -- deveined
1/2 cup parsley -- fresh
1 cup mayonnaise
1/2 cup sour cream
1 lemon -- juiced
1 teaspoon pepper
1/2 teaspoon salt
8 cups mixed salad greens
1 pint cherry tomatoes

Mix mayonnaise, sour cream, salt, pepper and lemon juice. In large bowl, mix the ingredients with the dressing and chill well. Divide greens and tomatoes between 8 salad plates. Top with the shrimp/cabbage mixture. Sprinkle with grated carrots (optional).

Per Serving (excluding unknown items): 301 Calories; 27g Fat (76.5% calories from fat); 12g Protein; 7g Carbohydrate; 2g Dietary Fiber; 102mg Cholesterol; 419mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat.

* Exported from MasterCook *


Recipe By : created and shared by Leslie in Atlanta
Serving Size : 4 Preparation Time :0:00
Categories : Salads Low Carb


1 large fennel bulb -- sliced thin
1/2 large Vidalia onion -- sliced thin
3 tablespoons lemon juice
4 tablespoons extra virgin olive oil
1/2 teaspoon coarse salt
1/2 teaspoon coarsely ground pepper

Trim the feathery greens from the fennel bulbs and chop half of them. Discard the rest or save for another use. Cut off the stalks and discard. Cut the bulb in half through the stem end and place cut side down on a cutting board. Slice very thin. Toss all ingredients together and refrigerate about an hour before serving for flavors to blend.

Per Serving (excluding unknown items): 146 Calories; 14g Fat (80.3% calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 266mg Sodium. Exchanges: 0 Grain (Starch); 0 Vegetable; 0 Fruit; 2 1/2 Fa


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